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undergraduate thesis
Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:048763
Vrtar, Sonja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Vrtar, S. (2019). Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:048763

Vrtar, Sonja. "Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:048763

Vrtar, Sonja. "Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:048763

Vrtar, S. (2019). 'Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:048763

Vrtar S. Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:048763

S. Vrtar, "Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:048763

Metadata
TitlePotencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova
Title (english)Application potential of sugar beet pulp pectin and various proteins in the formation of edible films
AuthorSonja Vrtar
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati mogućnost proizvodnje jestivih filmova s pektinom izoliranim iz pulpe šećerne repe u kombinaciji s proteinima piskavice, riže, graška, soje, sirutke i badema. Filmovi su formulirani u ekstraktu žutog čaja kao izvoru bioaktivnih spojeva. Pektin iz pulpe šećerne repe ekstrahiran je hidrolizom s klorovodičnom kiselinom, a proteini iz piskavice izolirani su alkalnom hidrolizom i naknadnom precipitacijom pri izoelektričnoj točki, dok su ostali proteini komercijalni. Primarnim sirovinama (izolirani pektin, proteini) određena su fizikalna svojstva, a formuliranim filmovima ispitana su fizikalno-kemijska, mehanička i senzorska svojstva te bioaktivni sastav (ukupni i pojedinačni polifenolni spojevi, flavan-3-oli) i antioksidacijski kapacitet. Prema dobivenim rezultatima, čisti pektinski film pokazao je najbolja mehanička i senzorska svojstva, dok je film pripremljen kombinacijom pektina i proteina graška pokazao najlošija senzorska svojstva. Najbolja funkcionalna svojstva (udjel polifenolnih spojeva, antioksidacijski kapacitet) karakteriziraju jestive filmove pripremljene dodatkom proteina riže i badema.
Abstract (english)
The aim of this study was to investigate the possibility of producing edible pectin films isolated from the pulp of sugarcane in use with proteins of fenugreek, rice, peas, soy, whey and almonds. Films are formulated in yellow tea extract as the source of bioactive compounds. Pectin from pulp of sugar beet was extracted by hydrolysis with hydrochloric acid, and proteins from fenugreek were isolated by alkaline hydrolysis and subsequent precipitation at the isoelectric point while other protein were commercially available. Physical properties are determined for the primary raw materials (isolated pectin, proteins) and the formulated films have physico-chemical, mechanical and sensory properties, as well as the bioactive composition (total and individual polyphenolic compounds, flavan-3-ol) and antioxidant capacity. According to the obtained results, pure pectin film showed the best mechanical and sensory properties while the film which was prepared from pectin and pea protein showed the worst sensory properties. The best functional properties (content of polyphenolic compounds, antioxidant capacity) characterize edible films prepared with the addition of rice and almond protein.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:048763
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-09-23 08:57:04